Need a recipe for canning satsumas
- Thread starter ryan
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jmanrogers
SGT JMAN
Satsuma Mandarin Orange Marmalade
Makes six half-pints
9 medium-sized mandarin oranges
2 cups water
¼ cup lemon juice
4 cups sugar
Peel the oranges and set the fruit and peel aside separately. Slice enough of the skins into fine julienne strips to measure 2 cups. In a large kettle over high heat, boil the sliced orange peel in water for 5 minutes. (If you want to make a marmalade that’s less bitter, pour the water in which the peels were boiled into a measuring cup and replace it with the same amount of fresh water.)
Meanwhile, sterilize six half-pint jars in boiling water, and allow them to simmer on low heat, undisturbed while you make the marmalade.
With the metal blade in the work bowl of a food processor, puree the fruit of the oranges and the lemon juice, then add this pulp and juice mixture to the mixture of orange peel and water. When the whole mixture reaches a lively boil, add the sugar and cook, stirring occasionally for 15 minutes, or until the marmalade has thickened slightly and a candy thermometer registers 220 degrees.
Transfer the marmalade to jars and seal with clean, new, two-part lids. Return the filled jars to the hot water bath where they were sterilized and let the jars simmer for 5 minutes. Allow the marmalade to stand undisturbed for several hours or overnight. Sealed jars will keep in a cool, dark place for a year; any jars that do not seal may be kept in the refrigerator.
Note: If you want to make more than just a few jars, make two or three batches in a row. If you try to double the recipe, it will not work as well.
Makes six half-pints
9 medium-sized mandarin oranges
2 cups water
¼ cup lemon juice
4 cups sugar
Peel the oranges and set the fruit and peel aside separately. Slice enough of the skins into fine julienne strips to measure 2 cups. In a large kettle over high heat, boil the sliced orange peel in water for 5 minutes. (If you want to make a marmalade that’s less bitter, pour the water in which the peels were boiled into a measuring cup and replace it with the same amount of fresh water.)
Meanwhile, sterilize six half-pint jars in boiling water, and allow them to simmer on low heat, undisturbed while you make the marmalade.
With the metal blade in the work bowl of a food processor, puree the fruit of the oranges and the lemon juice, then add this pulp and juice mixture to the mixture of orange peel and water. When the whole mixture reaches a lively boil, add the sugar and cook, stirring occasionally for 15 minutes, or until the marmalade has thickened slightly and a candy thermometer registers 220 degrees.
Transfer the marmalade to jars and seal with clean, new, two-part lids. Return the filled jars to the hot water bath where they were sterilized and let the jars simmer for 5 minutes. Allow the marmalade to stand undisturbed for several hours or overnight. Sealed jars will keep in a cool, dark place for a year; any jars that do not seal may be kept in the refrigerator.
Note: If you want to make more than just a few jars, make two or three batches in a row. If you try to double the recipe, it will not work as well.
jmanrogers
SGT JMAN
Here is link to another one: http://starchefs.com/cook/events/studio/techniques/canning-mandarin-orange-aigredoux
Enjoy!!
Enjoy!!
